Double chocolate cheesecake (no bake)

If you like chocolate, then double chocolate cheesecake is definitely for you! I have experimented with many cheesecake base ingredients and this is by far my favourite. And it is a real treat when topped with delicious chocolate cheesecake cream. This no bake cheesecake recipe is foolproof, easy to follow and can be prepared ahead of time. The quantities below are sufficient for around 6 servings.

Ingredients

Ingredients for the chocolate cheesecake base

• 200g (7 ounces) plain biscuits such as Rich Tea, digestives or Marie bisuits
• 45g (1.6 ounces) cocoa powder
• 120g (4.2 ounces) butter
• 1 tablespoon honey
• A small amount of cooking oil for the lining paper and tin

Ingredients for the chocolate cheesecake mixture

• 250g (8.8 ounces) mascarpone (at room temperature)
• 200 ml (0.4 US pints) double cream
• 20g (0.7 ounces) caster sugar
• 150g (5.3 ounces) chocolate suitable for melting
• A few additional squares of chocolate to grate for decoration

Equipment needed to make double chocolate cheesecake

• Medium sized saucepan
• Large plastic bag to crush the biscuits
• Rolling pin
• Kitchen scales
• Measuring jug
• 3 tablespoons
• 20cm/8 inch diameter non stick loose bottomed tin
• Non stick baking parchment or greaseproof paper
• Pastry brush to brush the oil onto the non stick paper
• Large baking bowl
• Wooden spoon to cream the mascarpone and sugar
• Hand whisk or electric whisk for the cream
• A large plate to serve the cheesecake

Before starting this recipe

Remove the mascarpone from the fridge ahead of starting to prepare the cheesecake to allow it to reach room temperature. This will make it is easier to mix.

How to make no bake double chocolate cheesecake

How to prepare the biscuit base

First, crush 200g (7 ounces) biscuits into fine crumbs. I do this by placing the biscuits in a large plastic bag and then crushing with a rolling pin.

Next, melt 120g (4.2 ounces) butter and 1 tablespoon honey in a saucepan. Add the crushed biscuits and 45g (1.6 ounces) cocoa powder to the melted butter/honey mixture and mix together.

Line the base of the non stick tin with non stick baking parchment or greaseproof paper. Lightly brush the base and sides with cooking oil.

Spoon the biscuit mixture into the base of the tin, spread to an even thickness and compact using the back of a spoon. Place the cheesecake base in the fridge until you are ready to add the topping.

How to prepare the chocolate cheesecake cream

To make the no bake chocolate cheesecake cream, first melt 150g (5.3 ounces) chocolate. The easiest way to do this is to use a microwave on a low setting at no more than 30 second at a time to avoid the chocolate overheating.

Place 250g (8.8 ounces) mascarpone in a large baking bowl. Add 20g (0.7 ounces) caster sugar and cream together using a wooden spoon. Stir in the melted chocolate and mix well.

Lightly whisk 200ml (0.4 US pints) double cream and then fold into the mascarpone/chocolate mixture using a tablespoon.

How to assemble the cheesecake

Spread the chocolate cheesecake topping evenly over the base and chill for around an hour.

Carefully remove the cheesecake from the tin and place on a serving plate.

Decorate with a little grated chocolate over the top.

Tips

1. Make sure the mascarpone is at room temperature before starting to make the cheesecake cream so that it is easier to mix with the other ingredients.
2. Use a loose bottomed tin so that it is easier to remove the finished cheesecake from the tin.
3. If you don't have a microwave then the chocolate could be melted in a heatproof bowl over a pan of hot water, but take care not to splash any of the water onto the chocolate as this may affect the texture.
4. If you use a microwave to melt the chocolate do this at low power for no more than 30 seconds at a time. Check between each burst in the microwave to avoid the risk of the chocolate overheating or burning.
5. Store the cheesecake in the fridge. The cheesecake will keep for a couple of days (unless it is eaten first!)